This sauce from Dave is extremely hot largely because it contains pepper extract (capsiacin) which is the oil from the chilli which creates the heat.

Personally, I find sauces containing capsiacin have a metallic/chemical flavour edge to them which does not appeal to me - I much prefer sauces only containing 'natural' chillies as opposed to a chemically extracted component of the fruit. And Dave does some excellent sauces containing just chillies.

If you love really hot sauces definitely go for the ghost chilli (also known as the Naga Bhut Jolokia) ones, but you may wish to start with something a little less challenging and flavourful. I have found a brand in the UK called Hot Headz and they make a wonderful range of chilli sauces using only single variety chillies. The mildest one they make and which I have tried is a Pasilla Chilli sauce which is delicious, full of flavour and extra mild; I eat it by the desert spoon full. They then go up the heat scale all the way to Naga, which is delightfully hot, if you like serious heat. I particularly like the Serrano, Chipotle and Jalapeno flavours - none of them real scorchers but each with a fantastic flavour. Well worth a look - just google Hot Headz if you're interested. Hope this helps.

This sauce from Dave is extremely hot largely because it contains pepper extract (capsiacin) which is the oil from the chilli which creates the heat.

Personally, I find sauces containing capsiacin have a metallic/chemical flavour edge to them which does not appeal to me - I much prefer sauces only containing 'natural' chillies as opposed to a chemically extracted component of the fruit. And Dave does some excellent sauces containing just chillies.

If you love really hot sauces definitely go for the ghost chilli (also known as the Naga Bhut Jolokia) ones, but you may wish to start with something a little less challenging and flavourful. I have found a brand in the UK called Hot Headz and they make a wonderful range of chilli sauces using only single variety chillies. The mildest one they make and which I have tried is a Pasilla Chilli sauce which is delicious, full of flavour and extra mild; I eat it by the desert spoon full. They then go up the heat scale all the way to Naga, which is delightfully hot, if you like serious heat. I particularly like the Serrano, Chipotle and Jalapeno flavours - none of them real scorchers but each with a fantastic flavour. Well worth a look - just google Hot Headz if you're interested. Hope this helps.

hi fm
thanks for the input.really confirms what the other guy's have said.i love food & i enjoy heat when i want it(chillies of choice for cooking are scotch bonnet,bird eye & habanero) but it is crucial that i can taste the food & the input that the chilli makes.as i said in an earlier reply heat for heats sake,i'll leave to adam richman,man v food et al!
okey schmokey,maybe a new thread on favourite home made chilli sauce recipe's?
anyone out there still reading this thread? what's your fav home made chilli sauce recipe?
cheers fm
harry

__________________I spent a lot of money on booze,birds & fast cars.The rest I just squandered.

hi fm
thanks for the input.really confirms what the other guy's have said.i love food & i enjoy heat when i want it(chillies of choice for cooking are scotch bonnet,bird eye & habanero) but it is crucial that i can taste the food & the input that the chilli makes.as i said in an earlier reply heat for heats sake,i'll leave to adam richman,man v food et al!
okey schmokey,maybe a new thread on favourite home made chilli sauce recipe's?
anyone out there still reading this thread? what's your fav home made chilli sauce recipe?
cheers fm
harry

Chipotle and apricot or mango.

__________________“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein

I had a friend from Guyana who made a fabulous, very hot, homemade chili sauce, but he wouldn't give me the recipe and now he has moved to BC (British Columbia), Canada. So, I don't have a recipe.

try this one tax,it's more of a marinade really but works as a sauce too(note the precise measurements)
harry's home made piri piri:
1)2 or 3 roasted red peppers in oil/vinegar from a jar
2)4 or 6 thai bird eye chillies
3)teaspoon or two paprika
4)teaspoon or two dried cumin
5)50ml(just under quarter cup) red wine vinegar
6)25ml(half the above!) lemon juice
7)2 teaspoons maldon salt
8)2 teaspoons ground malibar pepper(kirkland is good if you use costco)
9)6 big fat cloves garlic
10)big pinch of sugar
chop up everything that can be chopped,put in a processor & whizz 'til smooth.in a covered container in the fridge for a few hours to allow the flavours to blend then use how you will.great as a marinade as the lemon/red wine vinegar tenderises the meat.
harry

__________________I spent a lot of money on booze,birds & fast cars.The rest I just squandered.